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Thursday, January 24, 2013

Tasty Thursday #94: Big Evil Cheeseburger

Welcome back to Tasty Thursday!!

I'm relatively unimpressed by most burgers nowadays. I think I'm burnt out on them. I'll eat them and "enjoy" them per se, but it's rare that a burger blows me out of the water. I think maybe it's because I grew up in a Norwegian-based town and Norwegian food is "bland" - my mom never really seasoned anything other than maybe a touch of garlic. So I've been very used to just a plain hamburger taste all my life and sometimes it's hard for me to get used to the Worcestershire and garlic and everything else. I just love a plain, unseasoned burger that has been cooked in its own juices.

This burger is one of those burgers. It's got a little onion powder, salt, and pepper, but for the most part the burger speaks for itself! It's easily one of the best burgers I've ever had in my life. I toasted the buns and the sauce was slightly adapted, but the perfect touch!

1 lb. ground beef (higher in fat content are usually better for burgers)

1 tsp. salt

1/2 tsp. onion powder

1/4 tsp. black pepper

4 slices cheese of your choice

4 hamburger buns, toasted

Lettuce

Sliced white onion

Pickles

Tomatoes

Directions:

Mix together all sauce ingredients and chill.

Combine beef, salt, onion powder, and black pepper. Divide into four pieces and form into patties. Cook until done, adding cheese when they are almost done.
Serve burgers topped with lettuce, onion, pickles, and tomatoes on the toasted buns with the sauce.

Hi, I wanted to stop by and say hi from "Grow Your Blog" Enjoying your blog and I am a new follower. I would love for you to come visit and follow back. I hope you have a fantastic weekend.Hugs,Marcie @ www.IGottaTryThat.com

I am so glad I found you Ms. Sarah via Pinterest. That EVIL cheeseburger will be on my plate tomorrow for lunch. Thank you so very much for sharing. I shared my Taco Soup with you on your Linky. Enjoy! And I look so forward to looking at all of your recipes.

I try my hardest to give credit where credit is due. If I don't know the source, I mark it as "source unknown". Please feel free to contact me if you know where the recipe originates. I hope that everyone is making sure to cite sources because the fantastical minds behind recipes really deserve credit for them :)

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